Research Progress on the Effects of Processing on Nutrients and Biological Activity of Highland Barley

被引：0

作者：

Wu Y. ^{[1
,2
]}

Zhang J. ^{[1
]}

Fan B. ^{[2
]}

Bao Q. ^{[3
]}

Yang Y. ^{[2
]}

Guo Z. ^{[2
]}

Wang L. ^{[2
]}

Tong L. ^{[2
]}

Liu L. ^{[2
]}

Liu X. ^{[3
]}

Zhao F. ^{[3
]}

Wang F. ^{[2
]}

Sun J. ^{[2
]}

Li D. ^{[1
]}

机构：

[1] Department of Biomedicine, Beijing City University, Beijing

[2] Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Laboratory of Quality & Safety Risk Assessment on Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Quality and Safety Co

[3] Institute of Economic Crops and Beer Raw Materials, Gansu Academy of Agricultural Sciences, Lanzhou

来源：

Science and Technology of Food Industry | 2024年 / 45卷 / 05期

关键词：

bioactivity; highland barley; nutritional composition; processing; variable regular;

D O I：

10.13386/j.issn1002-0306.2022110345

中图分类号：

学科分类号：

摘要：

Highland barley is the main food of Tibetan people, which is rich in starch, fat, protein, vitamins, dietary fiber, βglucan, polyphenol, amino acid, etc. Highland barley has widely healthy functions such as hypolipidemic, hypoglycemic, cholesterol lowing, antioxidation, and gastrointestinal regulation, etc. Due to the special characteristics including bran thickness, taste bad, and indigestible of the crude material, as a result that highland barley could be edible after processing. Superheated steam, baking, frying, steaming, boiling, and other hot processing methods as well as germination are common processing methods for highland barley. Different processing steps of highland barley would have a certain impact on the contents and structures of its nutritional compositions, and the biological activities such as hypolipidemic and hypoglycemic are also varied. Therefore, this paper reviews the effects of different processing methods on nutrients and bioactivities of highland barley in recent 10 years, and its variable regular and influencing factors are also discussed. Finally, the development of functional food products of highland barley is prospected. It has certain reference value for the in-depth digging, quality improvement, technological innovation and new product development of highland barley. © 2024 Editorial Department of Science and Technology of Food Science. All rights reserved.

引用

页码：8 / 17

页数：9

共 76 条

[41] LI M Z., Effects of different processing methods on β-glucan content and physiological functions in beta glucan of hulless barley, (2013)
[42] BAI Y P, ZHOU H M, ZHU K R, Et al., Effect of thermal processing on the molecular, structural, and antioxidant characteristics of highland barley β-glucan, Carbohydrate Polymers, 271, (2021)
[43] YANG Y, FAN B, LI Y, Et al., Effects of different processing methods on phenols in hulless barley, Science and Technology of Food Industry, 44, 1, pp. 11-18, (2023)
[44] HUANG L, DONG J L, ZHANG K Y, Et al., Thermal processing influences the physicochemical properties, in vitro digestibility and prebiotics potential of germinated highland barley[J], LWT-Food Science and Technology, 140, (2021)
[45] LIAO C, XIE Y, QIN X L, Et al., Effects of different drying methods on the bioactive components of germinated highland barley, Food and Fermentation Industries, 46, 21, pp. 139-146, (2020)
[46] DONG J L, LI P C, SHEN R L, Et al., Optimization of germination process and analysis of nutritional components in hull-less barley, Food & Machinery, 33, 2, pp. 158-161, (2017)
[47] LI W L, WU X Y, WANG Q H, Et al., Effects of germination on nutritional components, physicochemical properties and eletronic nose quick identification of highland barley, Food and Fermentation Industries, 44, 6, pp. 195-199, (2018)
[48] LIANG Y H, DANG B, YANG X J, Et al., Study on changes of nutrients, polyphenol contents, and antioxidant composition, activity of germinated hulless barley, Journal of Food Science and Technology, 37, 2, pp. 70-81, (2019)
[49] JIANG R, LI Y T, OUYANG P L, Et al., Effects of germination on free amino acids and other nutrients in black barley, Science and Technology of Food Industry, 39, 6, pp. 38-42, (2018)
[50] ZHANG D L, GUI Y, FANG G S, Et al., Nutrient change and nutritional evaluation of barley during germination, Food Science, 35, 1, pp. 229-233, (2014)

← 1 2 3 4 5 6 7 8 →